Baked Penne with Leeks and Mushrooms Recipe

Get ready to fall head-over-heels for Baked Penne with Leeks and Mushrooms: an irresistibly creamy, cheesy casserole bursting with tender leeks, earthy mushrooms, and golden, bubbling mozzarella. This is comfort food at its coziest, wrapping you in warmth and flavor with every mouthful. Whether you’re feeding a family, prepping a weeknight treat, or looking for an easy crowd-pleaser, this dish will quickly become a go-to favorite in your kitchen.

Ingredients You’ll Need

Simple, wholesome ingredients are the secret to this recipe’s magic. Each element plays a key role, building depth and color in every bite of your Baked Penne with Leeks and Mushrooms. Let’s take a closer look at how every component matters!

• Penne Pasta: The classic tube shape captures all that creamy sauce and delivers the perfect bite every time.
• Olive Oil: Adds a subtle richness while helping sauté the veggies evenly.
• Butter: Brings unbeatable flavor and ensures the sauce is silky and smooth.
• Leeks: Sliced and cleaned, their gentle onion-like taste will melt right into the sauce.
• Mushrooms: Earthy and savory, they add hearty texture and soak up all the flavors.
• Garlic: Minced fresh for an aromatic boost that infuses the whole casserole.
• Salt: Just enough to highlight the flavors of both veggies and cheese.
• Black Pepper: For a warm, slightly sharp bite.
• Thyme: Fresh or dried, thyme lends woodsy, fragrant notes that marry the dish together.
• All-Purpose Flour: Essential for thickening up your creamy sauce base.
• Milk: Whole or 2% both work beautifully to make the sauce lush and rich.
• Parmesan Cheese: Salty and nutty, Parmesan boosts the depth of the cheese sauce.
• Mozzarella Cheese: Melts into stretchy, gooey magic — remember to reserve some for the golden top!
• Fresh Thyme Sprigs (optional): Adds a burst of color and a dash of extra aroma for serving.

How to Make Baked Penne with Leeks and Mushrooms

Step 1: Prep and Preheat

Start by preheating your oven to 375°F (190°C) and lightly greasing your baking dish. This ensures your Baked Penne with Leeks and Mushrooms bakes evenly and releases easily for serving. Give your leeks a good rinse, as they often hold onto sand between their layers, and have all your ingredients pre-measured and ready to go for smooth cooking.

Step 2: Cook the Pasta

Bring a large pot of salted water to a boil and add the penne. Cook the pasta just until al dente — it should still have a little bite, as it’ll continue to soften in the oven. Drain well and set aside; don’t worry, it will get plenty of time to soak up all those incredible flavors soon!

Step 3: Sauté the Leeks and Mushrooms

Heat olive oil and butter in a large skillet over medium heat. Toss in the sliced leeks first, letting them cook until they turn soft and sweet, about 5 minutes. Add the mushrooms next, stirring occasionally as they cook down and become beautifully golden and aromatic — this takes about 6 to 8 minutes and is when your kitchen will start smelling irresistible.

Step 4: Build the Flavor Base

Now add the garlic, salt, black pepper, and thyme, stirring for another minute. This is the moment when the veggies and aromatics unite into one delicious, fragrant medley that will make the Baked Penne with Leeks and Mushrooms truly shine. The kitchen should smell like pure comfort by now!

Step 5: Create the Sauce

Sprinkle the flour over the vegetables and cook while stirring constantly for 1 to 2 minutes. This is key for achieving a smooth, thick sauce with no lumps. Gradually pour in the milk, whisking as you go, and continue to stir until the mixture becomes velvety and thick, about 5 minutes. When you stir in the Parmesan and most of the mozzarella, watch as they melt to become the heart of the casserole.

Step 6: Combine and Bake

Fold the cooked penne into the rich sauce, ensuring every piece is generously coated. Pour the mixture into your prepared baking dish, and sprinkle the remaining mozzarella over the top for that glorious, bubbling finish. Bake uncovered for 18 to 22 minutes, or until the top is golden and bubbly. Let the Baked Penne with Leeks and Mushrooms rest for a few minutes after taking it out of the oven; this step makes serving easier and tastier!

How to Serve Baked Penne with Leeks and Mushrooms

Garnishes

A finishing touch goes a long way! Fresh thyme sprigs or a shower of extra Parmesan brings an eye-catching pop of green and adds a final boost of flavor. A drizzle of good olive oil or a sprinkle of black pepper on each serving makes this baked penne with leeks and mushrooms look and taste restaurant-worthy.

Side Dishes

Pair this dish with a crisp green salad or roasted vegetables for a balanced meal. Artisan garlic bread or a warm baguette is perfect for mopping up any extra sauce from your Baked Penne with Leeks and Mushrooms — you won’t want to waste a drop!

Creative Ways to Present

Serve it family-style straight from the baking dish for a cozy, informal dinner. For special occasions, scoop portions into individual ramekins for a personal touch. You can even add a protein (like shredded rotisserie chicken or sautéed Italian sausage) into the mix to make it more substantial without losing the soul of your Baked Penne with Leeks and Mushrooms.

Make Ahead and Storage

Storing Leftovers

Leftovers keep beautifully! Transfer them to an airtight container and store in the refrigerator for up to three days. The flavors deepen, making the Baked Penne with Leeks and Mushrooms even more satisfying as a next-day meal.

Freezing

This dish freezes like a dream. Allow it to cool completely, then wrap tightly in foil (or transfer to a freezer-safe container). Store for up to two months. Thaw overnight in the fridge before reheating to maintain the best texture.

Reheating

When you’re ready for round two, simply cover and reheat in a 350°F oven until warmed through and bubbling. For smaller portions, a microwave works in a pinch — just add a splash of milk to keep the baked penne with leeks and mushrooms extra creamy.

FAQs

Can I make Baked Penne with Leeks and Mushrooms gluten-free?

Absolutely! Substitute your favorite gluten-free pasta and use a gluten-free flour blend to thicken the sauce. The results are just as creamy and comforting as the classic.

What type of mushroom works best?

Both cremini and button mushrooms are delicious here. Cremini have a slightly richer, earthier flavor, but feel free to experiment with shiitake or a mix of wild mushrooms for extra depth in your Baked Penne with Leeks and Mushrooms.

Can I add meat or other proteins?

Definitely! Add diced cooked chicken, crispy pancetta, or sautéed sausage for a heartier twist. Simply stir your chosen protein into the sauce before baking the penne.

Is it possible to prep Baked Penne with Leeks and Mushrooms ahead of time?

Yes, it’s meal-prep friendly. Assemble everything in your baking dish (except for the final cheese topping), cover tightly, and refrigerate for up to a day. When you’re ready to bake, let it come to room temperature, sprinkle on the reserved cheese, and bake as directed.

What are some fun ways to customize this recipe?

You can stir in spinach, swap in a different cheese like fontina or provolone, or add a bit of red pepper flake for heat. Even a layer of buttery breadcrumbs on top can add crunch to your Baked Penne with Leeks and Mushrooms.

Final Thoughts

If you’re searching for an easy, heartwarming dish that’s guaranteed to delight, look no further than Baked Penne with Leeks and Mushrooms. This is weeknight comfort at its very best, packed with flavor and tailor-made for sharing. Don’t be surprised if it becomes a staple in your recipe rotation — it certainly has in mine! Give it a try and let this creamy, golden-baked goodness bring a little extra joy to your table.

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